General Standard for Food Additives - CODEX Alimentarius

CODEX STAN 192-1995 Page 29 of 287
05.2.2 Soft candy:
Products include soft, chewy products such as caramels (containing sugar syrup, fats, colour and flavour) and
their dietetic counterparts; products that may or may not contain cocoa and milk (e.g., toffees and chocolateflavoured
caramels); jelly-based candies (e.g., jelly beans, jellied fruit paste covered in sugar, made from
gelatin, pectin, colour and flavour); and licorice. Error! Bookmark not defined. Also included are halwa teheniaa and
oriental specialties, such as sweet bean jelly (yokan) and agar jelly for mitsumame. These types of products
may be used as fillings for chocolate products within the scope of food categories 05.1.4 and 05.1.5.
05.2.3 Nougats and marzipans:
Nougats consist of roasted ground nuts, sugar and cocoa and their dietetic counterparts, that may be
consumed as is, or may be used as a filling for chocolate products within the scope of food categories 05.1.4
and 05.1.5. Marzipan consists of almond paste and sugar and their dietetic counterparts, that may be shaped
and coloured for direct consumption, or may be used as a filling for chocolate products within the scope of
Error! Bookmark not defined.
food categories 05.1.4 and 05.1.5.
05.3 Chewing gum:
Product made from natural or synthetic gum base containing flavours, sweeteners (nutritive or non-nutritive),
aroma compounds, and other additives. Error! Bookmark not defined. Includes bubble gum and breath-freshener gum
products.
05.4 Decorations (e.g., for fine bakery wares), toppings (non-fruit) and sweet sauces:
Includes ready-to-eat icings and frostings for cakes, cookies, pies and bread and flour confectionery, as well
as mixes for these products. Also includes sugar- and chocolate-based coatings for baked goods. Sweet
sauces and toppings include butterscotch sauce for use, e.g., on ice cream. These sweet sauces are different
than the syrups (e.g., maple, caramel, and flavoured syrups for fine bakery wares and ices) included in
category 11.4. Fruit-based toppings are included in 04.1.2.8. Chocolate sauce is included in 05.1.2.
06.0 Cereals and cereal products derived from cereal grains, roots and tubers, pulses, legumes and pith or
soft core of palm tree, excluding bakery wares of food category 07.0:
Includes unprocessed (06.1) and various processed forms of cereal and cereal-based products.
06.1 Whole, broken, or flaked grain, including rice:
Includes whole, husked, unprocessed cereals and grains. Examples include: barley, corn (maize), hops (for
beer manufacture), oats, rice (including enriched, instant and parboiled), sorghum, soybeans, and wheat.
06.2 Flours and starches (including soybean powder):
The basic milled products of cereal grains, roots, tubers, pulses, pith or softy core of palm tree or legumes
sold as such or used as ingredients (e.g., in baked goods).
06.2.1 Flours:
Flour is produced from the milling of grain, cereals and tubers (e.g., cassava) and pith or soft core of palm
tree. Includes flour pastes for bread and flour confectionery, flour for bread, pastries, noodles and pasta, and
flour mixes (physical mixtures of flours from different cereal or grain sources, which are different from
mixes for bakery goods (dry mixes containing flour and other ingredients, categories 07.1.6 (mixes for
ordinary bakery wares) and 07.2.3 (mixes for fine bakery wares)). Examples include: durum wheat flour,
self-rising flour, enriched flour, instantized flour, corn flour, corn meal, bran, farina, roasted soybean flour
(kinako), konjac flour (devil’s tongue jelly powder, konnayaku-ko), and maida (refined wheat flour) and
sago flour.
06.2.2 Starches:
Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g., cereals,
pulses, corn, wheat, rice, beans, peas) and tubers (e.g., tapioca, potato). The polymer consists of linked
anhydro-alpha-D-glucose units. Native starch is separated by processes that are specific for each raw
material.